Chef Andrew Faulkner

Grilled Swordfish with Cucumber Key Limes Salsa

Name: Grilled Swordfish with Cucumber Key Limes Salsa
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 tablespoon key limes juice, freshly squeezed; 1 teaspoon honey; 1 teaspoon vegetable oil, plus additional for brushing pan; 1 teaspoon ground coriander; 1 swordfish steak (6 ounces) 1 inch thick; 2 Key Limes; 1 Organic Cucumber, peeled, seeded and cut into 1/4 inch dice (3/4 cup); 1 tablespoon cilantro, finely chopped; 1 tablespoon scallion greens, finely chopped; 1 teaspoon Jalapeno Pepper or Serrano Pepper (including seeds) finely chopped; 1 teaspoon sugar or to taste; 1/4 teaspoon salt

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Cuisine

Mediterranean

Servings

2 servings

Prep Time

35 minutes

Cook Time

10 minutes

Ingredients

Swordfish

1 tablespoon key limes juice, freshly squeezed
1 teaspoon honey
1 teaspoon vegetable oil, plus additional for brushing pan
1 teaspoon ground coriander
1 swordfish steak (6 ounces) 1 inch thick

Salsa

2 Key Limes
1 Organic Cucumber, peeled, seeded and cut into 1/4 inch dice (3/4 cup)
1 tablespoon cilantro, finely chopped
1 tablespoon scallion greens, finely chopped
1 teaspoon Jalapeno Pepper or Serrano Pepper (including seeds) finely chopped
1 teaspoon sugar or to taste
1/4 teaspoon salt

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Directions

Special Equipment

A well-seasoned ridged grill pan.

Marinade for Swordfish

Stir together lime juice, honey, oil, and coriander in a shallow dish. Gently rinse off and pat dry swordfish. Add swordfish to marinade, turning to coat, and marinate at room temperature. Marinate no more than 15 minutes, turning fish once halfway through marinating. (Do not marinate longer.)

Salsa

Make salsa while swordfish is marinating. Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.

Grilling Swordfish

Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.

Recipe Note

Salsa can be made 2 hours ahead, chilled, and covered.

Grilled Swordfish with Cucumber Key Limes Salsa